For the Cake
- 2 small winter squash, about 1-2 pounds (Acorn, Buttercup, and Red Kuri all work well)
- 1 tablespoon olive oil
- 2 and 1/2 cups organic whole wheat flour
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 stick unsalted butter, softened
- 1/2 cups granulated sugar
- 1/2 cup maple syrup
- 3 eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the Topping
- 1/2 cup walnuts or pecans, chopped
- 1 tablespoon brown sugar, raw sugar or coconut sugar
- 1/2 teaspoon cinnamon
- sprinkle of sea salt
For the glaze
- 1 cup confectioners sugar
- 1 to 2 tablespoon brewed earl grey tea
- 1 teaspoon of cinnamon
- Preheat the oven to 425 degrees Fahrenheit. Cut the squash in half, remove seeds, and place on baking sheet, center facing up. Drizzle squash with the olive oil and a sprinkle of cinnamon. Place in the oven and roast for 45 minutes or until soft when poked with a fork. Remove and set aside to cool. Once cooled, scoop out the flesh and dice and set aside.
- In a small bowl mix together the flour (I mill my own, but any good organic whole wheat will do), baking powder, baking soda, cinnamon, cloves, salt, and nutmeg. Set aside.
- Preheat the oven to 350 degrees Fahrenheit. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar until smooth. Add the eggs, one at a time, until incorporated. Add the sour cream, vanilla extract and maple syrup and mix until smooth. Lastly, add the flour mixture and squash and mix until it is just incorporated.
- Pour the batter into a greased and lightly bundt pan then sprinkle the toppings (nuts, sugar, cinnamon & salt) on the top of the cake and press the nuts gently into the cake batter. Place in the oven and bake for 1 hour or until a toothpick or knife comes out clean.
- Once cooled for 15 minutes take a plate and flip the bundt pan over. Place plate down on a table and then lift the bundt pan off gently.
- To make the icing, brew 1 cup of earl grey tea and let steep. Once cooled, remove tea bag and combine 1 tablespoon of brewed tea at a time as you whisk into the confectioners sugar and cinnamon mixture until you reach desired consistency. Pour over the cake.